Tempeh Chicken Salad
Elevate your lunch game with this crave-worthy Tempeh Chicken Salad—a delicious and protein-packed vegan twist on the classic dish. Made with tender tempeh simmered in flavorful vegetable broth, this salad combines crisp celery, tangy dill pickles, and a creamy, zesty dressing of vegan mayonnaise, Dijon mustard, and a hint of smoked paprika. Ready in just 25 minutes, it’s perfect for sandwiches, wraps, or served atop a bed of greens. Bursting with vibrant textures and bold flavors, this plant-based recipe is as versatile as it is satisfying. Healthy, easy, and fully vegan, it’s a must-try for meal preps and quick lunches alike!
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Recipe Information
Ingredients
- 8 ounces tempeh
- 2 cups vegetable broth
- 2 stalks celery
- 0.25 cup red onion
- 2 tablespoons dill pickles
- 0.5 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional)
Instructions
Cut the tempeh into small cubes or crumble it into bite-sized pieces for a shredded texture.
In a medium saucepan, bring the vegetable broth to a simmer over medium heat. Add the tempeh and let it simmer for 10 minutes to infuse flavor.
While the tempeh is simmering, finely dice the celery, red onion, and dill pickles. Set them aside.
Once the tempeh is finished simmering, drain it and let it cool for a few minutes.
In a large mixing bowl, combine the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Stir well to create the dressing.
Add the cooled tempeh, diced celery, red onion, and pickles to the bowl with the dressing. Mix until everything is evenly coated.
Taste and adjust the seasoning, adding more salt or lemon juice if desired.
Garnish with freshly chopped parsley, if using.
Serve immediately as a sandwich filling, in a wrap, with crackers, or in lettuce cups. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.9 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
